Classic Cheese Soufflé Reviews

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Reviews

users rating3.5/4

This recipe was a disappointment. It was my first cheese souffle, and I was really disappointed with the flavor. I did not like the nutmeg taste, and normally I enjoy nutmeg in savory cheese dishes. It also took longer to bake, more like 35 minutes.

i made this with an orphaned chunk
of Fol Epi i found languishing in
the cheese drawer; i also used some
frozen chopped spinach (thawed and
squeezed dry). it is pertty good,
but it did not puff up as much as
expected. i imagine that it is
because of the added weight of the
spinach...i think the container i
used is bigger than the recipe calls
for as well. this was my first
souffle. it really is pretty good,
but it just did not puff up as much
as i had hoped it would--probably my
mistake somehow. i will try this one
again.

Have made numerous dessert souffles, but never the classic cheese. This turned out picture perfect! Served it with just a simple greed salad, and got a "10" from my husband. We thought it was delicious and definitely would do it again.

This was also the
first souffle that I
have made--I was
inspired by a recent
trip to France. It
turned out
wonderfully. I
don't think it is a
heavy meal at all!
It had a really
amazing texture, so
light and fluffy,
and the flavor was
really, really good.
Will definitely make
it again.

This was my first Souffle, and it turned out beautifully. I used the finest ingredients at my disposal, and yet it didn't quite turn out to be what I expected. It was a little bit like a glorified quiche or maybe even egg bake. The only thing that sets this apart is the beautiful texture. I probably won't make it again.

This was the best
souffle recipe I
have ever tried. I
served it with
roasted asparagus
and balsamic
vinegar. During
this time of year,
all the garden has
growing is
asparagus and the
chickens are giving
me more eggs than
we can eat so we
look for recipes to
use both and this
was a great
discovery and
delight.